While vacationing down in Cabo San Lucas, Mexico over spring break we got to cook with Chef Alberto from La Roca Restaurant, at one of the most beautiful places we have ever been, The Grand Solmar Resort.
Chef Alberto welcomed us into his kitchen and taught us how to make easy and Y-U-M-M-Y crepes. Talia especially liked them because she got to roll them up and and eat them like a taco. Make sure you get your mom’s help at the stove, but once they are made they are really fun to roll up with all different kinds of filling.
We made them with berries, but you can also make them with other kinds of fruit, nut butter or coconut cream. Or, you can make them savory and eat them for a full meal (you can even pack them in your lunchbox for school). We like to roll them with turkey and avocado, or scrambled eggs and pesto. There are so many different ways to eat them!
What crepe creations do you like to make? Please take a picture and send it to us. We’d love to hear your favorites and share them with other healthy kids.
Thanks for watching. Enjoy!
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- 1/2 cup gluten-free flour
- 1 cup dairy-free milk
- 1 Tbsp coconut sugar (or honey)
- 1 Tbsp melted butter or coconut oil
- Lots of Love
- Berries (or filling of your choice)
- Whisk all the ingredients together until the lumps are gone. Add the dairy-free milk, a little at a time, until it has a runny consistency. If it seems too thick, add a little extra milk. Ladle into a pan greased with coconut oil. It'll cook very quickly, so flip after about a minute to cook the other side. Place crepe on a plate and fill with your favorite fillings.
